with
seasoning composed of chopped sage, thyme, winter savory, allspice,
pepper, and salt, and with it fill earthen pots or jars having lids to
them; bake the contents in moderate heat; or if you have no oven of your
own, send them to the baker's. A jar containing two pounds would require
about an hour and three-quarters' baking. Italian cheese is to be eaten
cold, spread upon bread.

No. 38. PIG'S FEET.

These are to be well salted for about four days, and then boiled in
plenty of water for about three hours; they may be eaten either hot or
cold.

No. 39. CURRIED RICE.

Boil one or more pounds of rice, as directed in No. 92, and drain all
the water from it; slice some onions very thin, and fry them brown with
a little butter; then add the boiled rice, a spoonful of curry-powder,
and a little salt to season; mix all together. This is excellent with
boiled or fried fish.

No. 40. A PLAIN RICE PUDDING.

To every quart of milk add six ounces of rice, one ounce of brown sugar,
a pinch of allspice, and ditto of salt; put all these in a proper sized
pie-dish, with one ounce of butter, and set the pudding to bake for one
hour and-a-half. When the pudding has been in the oven half an hour,
stir it round with a fork.

No. 41. A GROUND RICE PUDDING.

Ingredients, eight ounces of ground rice, three pints of skim milk, one
ounce of butter, four ounces of sugar, a pinch of allspice or bit of
lemon-peel, a pinch of salt, and two or three eggs; mix all the above
ingredients (except the eggs) in a saucepan, and stir them on the fire
till the batter boils; then beat up the eggs with a fork in a basin, and
mix them well into the rice batter, and pour the whole into a
well-greased pie-dish, and bake the pudding for an hour.

No. 42. A BREAD PUDDING FOR A FAMILY.

Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter,
four ounces of sugar, four ounces of plums or currants, three eggs, a
piece of lemon-peel chopped, and a spoonful of salt. Divide the loaf
into four equal-sized pieces, and soak them in boiling-water for twenty
minutes, then squeeze out the water, and put the bread into a saucepan
with the milk, butter, sugar, lemon-peel, and salt, and stir all
together on the fire till it boils; next add the beaten eggs and the
currants; pour the pudding into a proper sized greased baking-dish, and
bake it for an hour and a-quarter.

No. 43. A BATTER AND FRUIT PUDDING.

Ingredients, two quarts